Getting your daily dose of protein from plants is easier than you think. Enjoy a variety of flavors and textures with recipes filled with soy, nuts, grains, and beans.
Hoisin-Glazed Tofu and Green Beans
Tahini-Ginger Noodles & Veggies
Chickpea Alfredo with Spring Veggies
Asparagus and Greens with Farro
Mushroom-Lentil Shepherd’s Pie
Sesame-Mushroom Oats with Charred Green Onions
33g CARB
Serves 4
Hands On 30 min.
Total 40 min.
1. Cut tofu lengthwise into four 1-inch-thick slices. Lay tofu slices on a double layer of paper towels. Top with another double layer of paper towels. Weight down with a plate topped with cans to press excess water from tofu. Let stand 10 minutes. Cut the tofu into 1-inch cubes.
2. Meanwhile, stir together the next five ingredients (through crushed red pepper if using).
3. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Add tofu. Cook, without stirring, 4 to 5 minutes or until tofu begins to brown. Turn tofu and cook 4 to 5 minutes more or until tofu is golden brown on all sides, stirring occasionally.
4. Transfer tofu to a plate. Add remaining 1 Tbsp. oil to skillet. Add garlic; cook and stir 30 seconds. Add beans; cook and stir about 4 minutes or until barely tender. Return tofu to skillet. Add hoisin mixture, stirring to coat. Serve with rice noodles and lime wedges.
Tip If fresh green beans are not at their peak, substitute fresh snow pea pods, trimmed.
PER SERVING (1 cup each) cal 295, fat 13 g (2 g sat. fat), chol 0 mg, sodium 386 mg, carb 33 g (3 g fiber, 5 g sugars), pro 15 g